Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

Method

Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.

Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.

Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

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Comments, questions and tips

Comments (43)

georgelikescake11th Jul, 2016

I've just made this recipe and am so pleased I found it! I used new potatoes which were nice and fresh tasting, and didn't have any chives but I don't think that detracted from the recipe at all - absolutely delicious and definitely one I will be doing again!

I've made this a few times now and it never disappoints. Last time I used cod instead of haddock, and served with sweet potato mash and flower sprout (new favourite veg). Yum! Served with potatoes and peas is just as nice.

This is honestly divine. I was a little sceptical (I think because it seemed to easy) but the dressing is stunning - make as much of it as you can! You can always switch round the veg too, but I think the dressing is something I will be repeating a lot!

Really nice midweek meal! The sauce is gorgeous although I was cooking for 2 and doubled the quantity which was just enough! I would recommend doing 4x the amount if I was cooking for 4! Apart from that, so quick, easy and healthy and prefect with a glass of white wine

Loved this! I was making it for two but, having read all the comments above, made sauce for four... and still we could have done with more! I'm not overly keen on capers so mixed a good teaspoon of caper paste with the lemon juice and olive oil. I also used spring onions in preference to chives. Very simple. Very tasty. Clean plates. A winner!

I loved this. Very good diet dish. I replaced the chives with some finely chopped shallot (which I let soften in the vinegarette for a few minutes to soften). I've always struggled to like haddock, generally eating it because it's low fat, but this was yummer-roo!

Quick and easy to cook and was enjoyed by family. Doubled the sauce and think potato/pea crush would benefit from adding mint. Would be interested to try salmon as mentioned by another comment but would use less oil.

I served it with crushed potatoes and caramelised onions and rocket. The comments about sauce can't be right... increasing the quantities would overpower the fish.. This recipe was 100% perfect and so good that I actually bothered to register to be able to leave this comment.

I am very lucky that a guy in a van parks at the bottom of Victoria Road in Cambridge every Wednesday and supplies superb smoked haddock. Actually, everything his sells is superb and he should be knighted.

Again this recipe was superb and was the best haddock recipe I ever tasted!

A really lovely, fresh dish. As other people have mentioned, the sauce did need to be doubled (we had the amount for two people, rather than the recommended four). Also was a little confused about what "warmed through" meant so we spread the dressing on the fish while it was cooking and it turned out really nice! Will definitely make again.

I didn't double the dressing as there was only two of us but if i was feeding more i would. This is so quick and easy to do. I did minted potatoes, peas, and veg instead of crushed potatoes. It's lovely and light. With the weather like it is 9very hat and sunny) it's perfect for tea time. Love it

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Questions (1)

Tips (1)

jandc41510th Jul, 2015

1) Once the potatoes are cooked, you can keep them in the same saucepan to keep them warm but make sure they don't burn. Add a dash of wholegrain or coarse-grain mustard to add additional flavour if you like; and feel free to stir in a knob of butter prior to serving. Alternatively, mint in the potatoes would work well but obviously not mustard + mint.

2) The haddock really doesn't take long to cook. The natural tendency is to wait until it's cooked and then start plating up the potatoes: but the problem is that the fish will continue to cook while you're plating up (especially if you're doing a final stir of the potatoes!). So keep a good eye on the fish and have your plates ready to add the fillets as soon as they're ready.

3) You will probably find that your simmering potatoes stop simmering when you add the frozen peas. Don't bother waiting for the water to start boiling again to begin your "1 minute cooking-time" count. Instead, just take a pea out with a teaspoon and taste it to find out if it's cooked!

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